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Saturday, October 16, 2010

Cherry Cupcakes - Pink Saturday

Photo courtesy of Photobucket - Creative Commons Attribution

From the kitchen of One Perfect Bite...A bit of chocolate is good for the soul and mine is happy right now. These cupcakes go together quickly and are better for you than most. That's not to say they're better for you than an apple might be, but the folks at Eating Well have managed to reduced the fat and calories and still deliver something you'll enjoy. If you need to take the edge off a sweet tooth, give these a try. I'm happy to report that despite what's been taken from them, enough remains to make these a really nice snack. If you object to the use of food coloring, by all means omit it. It adds nothing but a lovely pink hue to the cupcakes. It is Pink Saturday, so I decided to use it. Here's the recipe.

Directions:1) Preheat oven to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.2) Whisk whole-wheat flour, cake flour, cocoa, baking powder, baking soda and salt in a medium bowl.3) Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg and vanilla until well combined. With mixer on low, alternately mix in dry ingredients and buttermilk, starting and ending with dry ingredients and scraping sides of the bowl as needed, until just combined. Fold in chopped cherries until just combined. Divide batter among prepared cups (they will be full).4) Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Transfer to a wire rack and let cool completely.5) Meanwhile, beat cream cheese, sour cream and confectioners’ sugar with an electric mixer until smooth. Add a drop or two of red food color to tint icing. Refrigerate frosting until very cold, about 2 hours. Thin with milk if necessary to spread on cooled cupcakes. Garnish with a cherry on top. Yield: 12 cupcakes.

Hi Mary-These look so very pretty and elegant, I am definitely going to run out to the store tomorrow and get a few extra ingredients and make a patch. As always I love what you share. Have a great weekend and pink saturday.

Mary, Thank you for sharing such a pretty, pink cupcake. I loved seeing the cherry...it reminds me one of my favorite childhood snacks...a bowl of vanilla ice cream with cherries on top. Thank you also for your kind words on my blog...your thoughts are so appreciated!

Not only is this good for you (okay, well that may be stretching it...but at least it's not BAD for you!) but it's pink and cherry! Too of my favorite things. So pretty.

Thanks so much for the sweet comment about PFB. Honestly, knowing that so many people supported me and were rooting for me means so much more to me than one judge's vote. And you're so right - there's always next year!

Delicious and healthy? I'll bite!! I'm thinking of orange icing, a candy pumpkin on top and serving them to my Muse book group on Wednesday. The ladies always like to hear "light" in the same breath as dessert.

Mary, these are just lovely. I don't believe you could have made them any more desirable. They look as though I could just reach through my laptop and grab one. And, of course I adore all things pink :)Have a great weekend

Mary, beautiful cupcakes! I love how the calories are reduced in this recipe which certainly didn't hamper their beautiful appearance. I appreciate your comment on my blog! Please enjoy every minute of your well deserved vacation with your husband! I can't wait to hear about your travels when you return safely :o)

I know this is an older post but I wanted to say how much I love how these look and how I was inspired by them. Cherries were pretty expensive when I wanted to make them, but blueberries were on sale! So I substituted blueberries for the cherries and tinted the frosting blue instead of pink. They were delicious! Now I can't wait to make them with cherries, or even other fruit :D

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